This week, it’s all smoke and discipline with the pitmaster–entrepreneur himself, Chef Charlie Mckenna. He’s the founder behind Lillie’s Q, known for Memphis in May-winning pork shoulder, as well as his regionally faithful Lillie’s Q sauces and rubs. He tells us about the journey from CIA grad and Michelin-line cook to Chicago barbecue, and what his Air Force family’s “six Ps” instilled in his leadership. Plus: how CPG realities differ from fine dining, how Roux lets him serve his favorite dishes, the secret salsa at Tony’s Burrito Mex, and so much more!
